Keto Brownie Cheesecake Cupcakes

Brownie Base

• ¼ cup butter
• 2 ounce unsweetened chocolate, chopped
• ½ cup almond flour
• ½ cup cocoa powder
• Pinch salt
• 2 large eggs
• ¾ cup Swerve, Granular
• ¼ tsp vanilla extract
• ¼ cup water

Cheesecake Filling

• 1 lb cream cheese
• 2 large eggs
• ½ cup Swerve, Granular
• ¼ cup heavy cream
• ½ tsp vanilla extract

Brownie Base

1. For the brownie base, preheat oven to 325F and line 16 muffin cups with parchment paper or silicone liners.
2. In a large saucepan over low heat, melt the butter and chopped chocolate together until smooth. Remove from heat. Stir in the almond flour, cocoa powder and salt.
3. Add the eggs, Swerve and vanilla until smooth. Add the water and stir until well combined.
4. Divide the brownie mixture evenly among the prepared muffin cups and spread evenly to cover the bottom.
5. Bake 10 to 12 minutes until set around edges but still somewhat soft in the center.

Cheesecake

1. For the filling, reduce the oven temperature to 300F. In a large bowl, beat the cream cheese until smooth. Beat in the eggs, Swerve, cream and vanilla until well combined.
2. Divide the filling among the muffins cups. Bake until edges are set and center just barely jiggles, about 15 minutes. Remove from oven and let cool.
3. Refrigerate at least 2 hours, then remove the cheesecakes from the liners. Serve with sugar-free chocolate sauce, if desired, or top with fresh berries.